Posted by Robyn Lee, May 2, 2008 at 10:30 AM
From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
Just like my group's visit to a café con piernas, obtaining a completo, a Chilean hot dog impossibly overloaded with condiments, wasn't part of our itinerary. But everyone knew I wanted one. Because during the second half of our trip I would not-so-subtly remind them with each passing completo-less day that I still wanted a completo.
My last day in Chile started at Rapa Nui, a long-established restaurant in Temuco that, as far as I know, has nothing to do with being named after the indigenous name for Easter Island, but offered everything I could ever want: hot dogs and sandwiches. Looking around the dining room, we noticed other customers—from a small, young boy to an old woman—ringing in the morning with breakfast completos. We followed suit.
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Posted by Zach Brooks, April 30, 2008 at 1:00 PM
Photograph from BKMD on Flickr
With the all important Cinco de Mayo holiday less than a week away, my thoughts turn to using the day as an excuse to transform ordinary sandwiches into lessons in excess. For example, adding guacamole to every single thing I eat. From a sandwich standpoint, is there a better condiment than guacamole? In fact, I can't think of many sandwiches that couldn't be improved with a giant spoonful of guac.
Here are some of my favorites.
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Posted by Michael Nagrant, April 19, 2008 at 1:00 PM
Rosario’s has a serious pig problem. There are little porky tchotchkes on the counter, statues of swine behind the counter, and a few huge piggy bank–looking porkers above the freezer case. Even the neon sign on the front of the building depicts a bunch of happy piglets jumping in to a grinder. Of course, I wouldn’t expect anything less from one of Chicago’s best Italian sausage makers.
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Posted by Zach Brooks, April 16, 2008 at 3:00 PM
Photograph courtesy of thewx4.com
Despite being subjected to the familiar "don't play with your food" parental instruction throughout my childhood, as an adult I can't help but succumb to a little makeshift breakfast sandwich action. The most popular (and easiest to assemble), has got to be the irresistible pancake-bacon combo, or you can get a little more serious, as in the case of the waffle sandwich I posted about here last September.
It's always fun to create your own monstrosity, but I have a tremendous amount of respect for the chef who saves you (and by that I mean my wife) from the embarrassment of a self-made sandwich at the table. Such is the case with the seared smoked pork loin and French toast sandwich served for brunch at Thuet, a Toronto restaurant-bakery-boulangerie-atelier run by Alsatian chef Marc Thuet.
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Los Angeles Times Magazine profiles the history and continuing popularity of Philippe the Original, the nearly 100-year old L.A. institution best known for serving French dip sandwiches.
Posted by Joy Manning, April 3, 2008 at 3:00 PM
You may know us for our cheesesteaks. But lately, it seems more and more outsiders are becoming aware of Philly’s real sandwich treasure: roast pork sandwiches. John’s Roast Pork, literally a shack in a lot by the river (and amid a newish cluster of big-box shopping plazas), has been lauded in the pages of Esquire. More recently, the Washington Post pounded the pavement in search of this other Philly favorite.
Just as with the cheesesteak, there are variations. But most aficionados agree that a roast pork sandwich with garlicky broccoli rabe and sharp provolone cheese is a holy trinity of Philly flavors. Next time you are here, skip the partially-hydrogenated cheesefood and that stupid, offensive sign. Chow down on the roast pork instead.
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Posted by Zach Brooks, April 2, 2008 at 1:45 PM
If you are in Miami, Florida and looking to eat the "best sandwich," you'd be hard pressed (terrible pun intended) to find something better than a Cubano. Sliced pork, ham, cheese, mustard and pickles, ironed flat inside a French-style Cuban bread—it's a near perfect creation. I say near perfect because you will always find that person from Tampa who insists on salami, but in all my years growing up in Miami, genoa was something you got on an Italian sub, not on a Cuban. Salami or not, it's about as serious as sandwiches get.
And yet, this past weekend when I was visiting Miami, I found myself craving a totally different pressed sandwich. A sandwich whose soul is about as far away from Calle Ocho as you can get, and possibly my earliest memory of eating what we would now refer to as a "Serious Sandwich": the pressed duck sandwich from the Deli Lane Cafe in South Miami.
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Posted by Zach Brooks, March 19, 2008 at 1:00 PM
Since my "real" job (whatever that means) is in the "music industry" (radio is still part of the music industry, right?), I've always dreamed of going to the SXSW music festival. I've heard great things about Austin, Texas, and my friends and co-workers always have amazing stories of great shows that I am bound to love that take place in a really cool town. But this year, I discovered a new aspect of SXSW that makes me feel jealous about not getting to go: all the serious sandwiches.
Thanks to blogs, Flickr, and most important, the invention of the iPhone, the SXSW food porn has been pouring in since last week—and I have to say, the sandwiches look pretty damn delicious. Using previous years as a guide, you would expect me to be super envious of missing My Morning Jacket tear through their new songs at the Austin Music Hall, or Michael Stipe playing at the all too famous Stubb's. This year, however, I think I'm bummed because I missed out on all the eatin'.
After the jump, my recently created, hipster food porn-based, Austin sandwich checklist.
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Posted by Zach Brooks, March 5, 2008 at 1:00 PM
Photograph from drewleavy on Flickr
We have no shortage of delicious bagels here in New York City. (Is there a better bagel city in the world?) We also have no shortage of fat laden, drool inducing corned beef. (Is there a better corned beef city in the world?) Yet, explain to me how London is the city that has combined the two into what looks like a pretty outstanding sandwich. It's called a hot salt beef bagel, and it leaves me wondering, "How on earth did we got scooped on this?"
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Posted by Michael Nagrant, February 29, 2008 at 10:15 AM
It would seem that a man who wore a Jason (of Friday the 13th) mask for a living and took more than a few discs of frozen rubber to the head during his career isn’t the best person to take food advice from. But Tony Esposito, the Chicago Blackhawks hall of famer was, in hockey parlance, a serious grinder. And as it takes one to know one, Esposito definitely knows his grinders. His framed signed picture hangs in the back of Bari Foods, an Italian grocery brimming with tinned cans of San Marzano tomotoes and gleaming jars of pickled goods, praising the house giardiniera
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Posted by Zach Brooks, February 13, 2008 at 12:45 PM
Surprisingly, I actually like Valentine’s Day. Maybe it's not that big a surprise since I have someone I love, and against all odds, she actually loves me back (food obsessions and all). I know you can do nice things for people you care about “anytime you want,” but there’s something about Valentine’s Day that I like. Maybe it’s that you have an excuse to do something on a weeknight that you may not do otherwise. Last year my wife and I had the best Valentine’s Day—it involved a movie, some wine, and, of course, a pair of serious sandwiches. Fancy dinners and expensive flowers are nice, but I think hidden food snuck into a movie (with alcohol pairing of course) is the best option. And what better food is there than a sandwich? Perfectly portable, and easy to eat in a theater—silverware not necessary.
Lucky for us, there a place right between my office in Midtown Manhattan and our local movie theater on the Upper West Side of New York City that has a few serious sandwiches: the Bouchon Bakery take-out window, courtesy of Thomas Keller (French Laundry, Per Se). No matter where we eat, my wife and I usually order two different things and share (to cover more ground), but when it comes to the Bouchon Bakery vegetable jardiniere, neither of us are willing to give up a half…so two of the same thing it was.
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Posted by Zach Brooks, February 6, 2008 at 1:15 PM
Photograph of General Tso's Philly Cheesesteak from DJ Grocery
Coming up with a theme for this week's sandwich should have been easy. Yesterday was Fat Tuesday, but po'boys have been pretty well covered here on Serious Eats. It was also Super Tuesday, but I couldn't seem to find any mention of candidates' favorite sandwiches. Tomorrow is the start of the Chinese New Year, but "Year of the Rat" does not exactly make for sandwich inspiration.
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Posted by Michael Nagrant, February 1, 2008 at 12:00 PM
Jerry’s has a hundred and twenty plus signature sandwiches named after musicians, cartoon characters, customers, and pop culture icons. Given the wide choice, the journalist in me yearns to work through each and every one of them. But, while I stray occasionally, my stomach's desires trump my investigative nature, and I almost exclusively order the Marky B (named after owner Mark Bires).
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Posted by Zach Brooks, January 30, 2008 at 1:30 PM
Photo courtesy of chowdownphoenix.com
Obviously most of us can't afford to go to the Super Bowl, and quite frankly if you don't live in New England or New York City, I don't understand why you would want to. But, if I was going to Phoenix for this year's Super Bowl, you better believe I'd be eating one of these: the Navajo Lamb Sandwich from Arizona Native Frybread.
Invented by the Navajo people, frybread is normally served at fairs, pow-wows, and art shows and can come topped with powdered sugar or honey (think elephant ears) or beans, meat, lettuce, tomato, and cheese, commonly referred to as an "Indian taco." But for a truly unique and authentic savory Navajo frybread sandwich, you have to go out to Arizona Native Frybread in Mesa, one of the few permanent, year-round shops for an authentic Navajo frybread sandwich like this.
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Posted by Zach Brooks, January 23, 2008 at 11:30 AM
Since we started the Serious Sandwiches Flickr Group at the end of last year, there have been a ton of great submissions, but my favorite photo so far has got to be this one—the "king of the meatball sandwiches" posted by made by moxie. It comes from Zagi's, a 3 year old pizza parlor in the Ballard district of Seattle—a city I've never been to, but am now seriously considering visiting.
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Posted by Robyn Lee, January 18, 2008 at 11:30 AM
The Crosby Connection, the go-to sandwich spot in New York City's NoHo neighborhood, is about to lose its lease on February 1. A lease on a kitchen the size of a closet. Out of this narrow 45-square-foot space, owner Joey Cramarossa and his employees churn out awesome sandwiches for $5 to $7. These sandwiches have cheaply filled my belly many times during my lunch breaks; it'd be a shame if future students and workers in the NoHo area were unable to experience the same sandwich-induced joy.
Head over to An Error Occured While Processing This Directive for more pictures, a petition, and information on what else you can do to help save this little sandwich shop.
UPDATE: Crosby Connection isn't going to disappear—Joey plans on opening a new restaurant just a few blocks away. [via Eater]
Posted by Zach Brooks, January 16, 2008 at 1:00 PM
Today's Serious Sandwich post feels like one of those crossover comic books events, like the time Spiderman showed up in Daredevil. I don't normally write about sandwiches from Midtown Manhattan (I leave that stuff for my blog Midtown Lunch), but I had a sandwich for lunch on Monday that to not share with you would be a disservice to Serious Eaters everywhere. I found it while researching a piece for Midtown Lunch at Tina's Restaurant, a fast food Cuban place that I not only had no intention of eating at, but I wouldn't even consider a NYC destination or even the best Cuban food in Midtown. But then I saw it—the fried pork sandwich, with fried plantains (or as I like to call it, the "You top what with what?!?"). After spotting the sandwich on the menu, considering the consequences of my actions (I had plans to eat Cuban food with friends for dinner), I was forced to use the excuse that this wonderful column has afforded me on so many occasions: "I have to order and eat the sandwich. It's for work."
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Posted by Zach Brooks, January 9, 2008 at 1:00 PM
While traveling through Chile last week, I discovered that my new favorite Spanish word is completo. A word with a few different meanings when it comes to food, completo is best translated as "the works." Use it alone as a noun, as in "Yo quiero un completo," and you'll get a hot dog topped with everything but the kitchen sink (usually salsa, tomatoes, guacamole, sometimes sauerkraut, ketchup, mustard, and the requisite mayonnaise). Use it as an adjective, following the word churrasco and what you'll get is a very serious sandwich.
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Posted by Michael Nagrant, January 4, 2008 at 12:00 PM
Photograph courtesy of Ron Kaplan
It's often said Chicago is a city of neighborhoods. Taking it a step further, it's also a city of sandwiches, as each of those neighborhoods, whether it's the Will Special in Dunning, Al's Italian Beef in Little Italy, or the Bari prosciutto and mozzarella in West Town, has its own distinctive bread-and-meat combo.
In Logan Square, my new obsession is the juicy olive-studded ropa vieja or braised beef piled high with a smattering of lettuce on crisp grill-marked water bread from El Cubanito.
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Posted by Zach Brooks, December 19, 2007 at 12:30 PM
Photograph from c(h)ristine on Flickr
With the New Year approaching, there is the possibility of the chance that maybe I would perhaps consider having an inkling to make a resolution to eat better. With that (50/50 at best) chance of "improving" my diet looming, it's time to stuff my face with not so healthy things, just in case I decide to abstain after January 1st.
In my book of guilty pleasures, the number one at the top of the list, has got to be fried chicken—and what better way to enjoy it then in sandwich form, served out of a bakery in Oakland, by a former cook from the birthplace of California cuisine.
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Posted by Zach Brooks, December 12, 2007 at 12:30 PM
Well, today is the last day of Hanukkah. The eighth and final candle was lighted last night, and the only question that remains is what to do with any leftover latkes. To solve this one, I will go back to my time-tested formula. Item of leftovers + the word sandwich + exclamation point = delicious treat. Put this one through the machine, and voila: latke sandwich!
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Posted by Zach Brooks, November 29, 2007 at 2:45 PM
Editor's note: We just can't resist bringing you more po' boy info. By happy coincidence, our Serious Sandwich columnist, Zach Brooks, happened to have this sautéed shrimp po' boy on the slate for this week's installment. —Adam
It takes a lot for a new sandwich to get recognized in New Orleans. It's already home to the Central Grocery Muffalatta, plus every type of po' boy imaginable (see Blake Killian's Po' Boy Festival post), including two that I've already written about here (Crabby Jack's duck po' boy and the soft-shelled crab po' boy I had Jazzfest).
Now you can add the sautéed shrimp remoulade po' boy to that list. Shrimp remoulade (like the one from Susan Spicer's new book) is traditionally served chilled, as an appetizer. But Ignatius Eatery, a one-year-old restaurant on Magazine Street uptown (from the owners of Rue de la Course), has taken the Crescent City classic, and turned it into a serious sandwich that is finding its place in a city already known for some pretty amazing sandwiches.
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Posted by Blake Killian, November 29, 2007 at 12:00 PM
Editor's note: This post marks the debut of our new New Orleans bureau chief, Blake Killian. When he's not out and about eating around New Orleans, he's blogging about what he's cooking up in his kitchen at Blake Makes. We're excited to welcome Blake aboard and eager to read all about what's going on in the Big Easy. He'll be along periodically to give us all the lowdown on what's going down in one of America's truly great food cities. —Adam
Unfortunately the idea of a po' boy festival never materialized in food-crazy New Orleans until a couple of weeks ago, so my wife and I were thrilled to attend the first annual Po' Boy Preservation Festival on November 18. The fest to "save our sandwich" was held on Oak Street, a funky lane in the Carrollton neighborhood near Tulane. When I say the street is funky, what I'm really saying is that it's small, narrow and just a little dirty (but isn't everything in New Orleans).
Because this was the festival's first year and I hadn't seen that much publicity for it, I assumed the Po' Boy Festival was going to be an uncrowded, low-key affair with maybe a few hundred people wandering in and out throughout the day. The lack of some of the city's best-known po' boy joints (Domilise's: Where were you and your amazing oyster po' boy?) from the festival guide also led me to believe turn-out might be low. I should have known, however, that where there are po' boys, any po' boys, hungry bellies are never far away. Add live music, free admission and 60 degree weather, and it's a wonder the fire marshal wasn't called in to clear us all out.
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Posted by Zach Brooks, November 14, 2007 at 12:30 PM
Who doesn't know what a burrito is? Taco, of course. Quesadilla? No problema. Torta? Well, they don't have those at Taco Bell! Even if you are familiar with the Mexican Sandwich that is the torta, (not to be confused with the Spanish egg "torta") you probably don't know the torta. Why? Because no two are alike, and every region/state/restaurant/bodega has their own version. Meat or no meat? Sliced avocado or guacamole? Black beans or refried beans? The permutations are endless, and you'd be hard pressed to the find the "perfect" torta. That is, until you try the version from La Casita Chilanga, a tiny torta specialist on Middlefield Rd., the "Little Mexico" of Silicon Valley.
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Posted by Zach Brooks, November 7, 2007 at 12:00 PM
The BLT is a classic creation. The grilled bread, the creaminess of the mayo, the salty crunch of the bacon balanced by the cool lettuce leaves and slices of juicy tomato. How can you improve on that? Well, if you're Sameh Wadi of 8-month-old Saffron in Minneapolis, you reimagine the B and the T (and even the L, a little) into what Food & Wine's "Mouthing Off" called Minneapolis's Best New Sandwich.
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Posted by Zach Brooks, October 24, 2007 at 3:00 PM
Photograph from Su-Lin on Flickr
In the world of sandwiches, using the word "double" is almost always a good thing. "Double cheeseburger" is a good start. "Double decker," even better. And then of course there is the Double Double at In-N-Out Burger, which I thought was the best sandwich utilizing the word double. That was until I discovered "doubles," a popular street food in Trinidad.
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Posted by Zach Brooks, October 17, 2007 at 11:00 AM
Photograph by Sarah Brooks
Much like most big cities here in the U.S., the streets of Stockholm are littered with stands selling their version of the hot dog. They call them "French hot dogs" or korv (from korvar, the Swedish word for "sausage"), and it is essentially a sausage stuffed into a French bread roll. Most stands in the city serve a generic-looking hot dog version, but for a real homemade sandwich, there's only one korv stand to visit—Östermalms Korvspecialist.
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Posted by Zach Brooks, October 10, 2007 at 12:45 PM
Photograph from The Flooz on Flickr
With few exceptions, most food at outdoor concerts is terrible, leaving music lovers to stuff themselves beforehand or pack a portable picnic. Nothing is more portable than a sandwich, and this past weekend, one of my Flickr friends found the perfect sandwich for a pre–Arcade Fire picnic on Randall's Island in New York: the Rosino Panino, picked up from Sorriso Italian Pork Store in Astoria, Queens.
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Posted by Ed Levine, October 4, 2007 at 3:45 PM
I had a few people email me about my article on the "22 Sandwiches That Will Change Your Life" that I did for Details magazine and that I mentioned in passing yesterday. I searched for that article online, but it looks like the folks at Details never made it available. So, at the very least, here's a list of the sandwiches I wrote about.
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Posted by Ed Levine, October 3, 2007 at 7:32 AM
I lived in Los Angeles for a few years and have often gone there for business, but until I read Jennifer Steinhauer's article in the New York Times, I had no idea that it had become the grilled cheese (fancy-pants and otherwise) capital of the U.S. and maybe the world. She describes the grilled cheese sandwich in L.A. as "an object of outright mania." She makes it sound as if grilled cheese sandwiches are the closest thing Los Angelenos have to their own organized religion. But I, too, am a grilled cheese maniac, and I figure a lot of you are, so today I am soliciting entries for the Serious Eats Grilled Cheese Honor Roll. Why?
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Posted by Zach Brooks, September 26, 2007 at 12:30 PM
Cauliflower is a pretty unpopular vegetable, isn't it? I'm not a huge fan (possibly because of the cauliflower and ketchup pasta I was subjected to as a kid), and I'm not alone, due in no small part to the fact that most people boil it to death. Take that same cauliflower, deep-fry it, and serve it in sandwich form, like they do at Nuba, in downtown Vancouver, and you may see a lot more converts.
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Posted by Zach Brooks, September 12, 2007 at 12:00 PM
There are turkey sandwiches, and then there are (cue the Hallelujah music) TURKEY SANDWICH!
The difference? The former is usually made from a thinly sliced substance cut off a giant hunk of meat that sort of resembles a turkey breast, while the latter is a much more serious affair, requiring the roasting (and shredding) of an actual turkey before both the white and dark meat are piled high into what will become a (cue the Hallelujah music) TURKEY SANDWICH!
The New Crockery Cafe is a small mom-and-pop hole in the wall in the design district of San Francisco that specializes in the music-inducing kind of turkey sandwich. Every morning for 18 years they've roasted a whole 35-pound turkey, just for lunchtime sandwiches—and unlike at Thanksgiving, they never have leftovers. Around 10:30 a.m., the turkey comes out and is shredded just in time for the lunch crowd to arrive. By 1:30 p.m., the turkey is usually gone, a surprising feat, until you find out the sandwich costs less than $6.
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Posted by Robyn Lee, August 14, 2007 at 3:40 PM
Two days after having a pizza epiphany at Pizzeria Bianco, I visited Chris Bianco's other outpost of unearthly good food, Pane Bianco. Unlike Pizzeria Bianco, there's no need to be afraid of a two-hour wait. Nor is there anywhere to sit inside, since the sandwich shop is take-out only. However, there's a perfectly good shaded seating area right outside the entrance where you can semi-beat the Arizona heat under the cooling droplets of the misters that line the canopy.
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Posted by Adam Kuban, August 13, 2007 at 1:15 PM
The chapter on sandwiches in Ian Jackman's Eat This! 1,001 Things to Try Before You Diet is especially illuminating, with its rundown of spiedies, runzas, Milwaukee sandwiches, and more. I'd heard of some of them, like the spiedie or the runza but others required some explaining. If you're unfamiliar, Jackman writes:
- The Spiedie: "The sandwich may have begun life in Endicott, New York, when an Italian immigrant named Augustine Iacovelli made a grilled-lamb sandwich with meat he marinated in a vinegar-based sauce. According to this story, the name derives from the Italian word spiedo, which is the name of the spit or skewer the meat is grilled on."
- The Runza: "You're most likely to find a runza at the restaurant chain of the same name, centered in Nebraska.... 'A Runza sandwich is a delicious blend of fresh ground beef, cabbage, onions, and special spices all baked inside homemade bread,' says the blurb from the Runza restaurant people."
- The Milwaukee Sandwich: "A Milwaukee sandwich is made with two slices of buttered white bread with the crusts cut off. Slice some cold chicken, add grated Roquefort and paprika, toast, and serve hot."
- Bacon, Bacon, Mayo, Mayo: "I received confirmation from my cousin yesterday. The breakfast of champions in Philly is, in fact, called 'Bacon, bacon, mayo, mayo.' It's a hoagie roll slathered with mayo and stuffed with three cups of chopped bacon....' "
More after the jump, but now I'd like to remind you that we've got some of these bad boys to give away. Details here.
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Posted by Zach Brooks, August 1, 2007 at 2:00 PM
Photograph courtesy of That's Good Work Out of You
Any sandwich that has an entire festival based around it has got to be serious, and the spiedie is no exception. This weekend (August 3 to August 5) is the annual Spiedie Fest & Balloon Rally in Binghamton, New York, and while everyone in the Triple Cities Area (Binghamton, Endicott, and Johnson City) has their favorite version of the spiedie, few will argue that Lupo's S & S Char Pit has one of the best.
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Posted by Zach Brooks, July 11, 2007 at 12:00 PM
Photograph from *reesie on Flickr
There is something great about eating by the ocean, and there aren't many better ocean-side sandwich shacks than the original Kelly's Roast Beef on Revere Beach, ten miles north of Boston. It has everything you'd expect a seaside New England food shack to have—Lobster roll, fried seafood, hot dogs, etc. —but as the name suggests, the —roast beef sandwich is the star.
There are two sizes—small and large—but the only difference between them is the amount of roast beef that Kelly's piles on. Either way, you end up with a generous amount of thinly sliced, rare roast beef, so much so that the sizes could easily be renamed "a good amount of beef" and "a ridiculous amount of beef." It comes served in a seeded bun that's been brushed with butter and popped on a griddle (as any respectable seafood shack would do).
The sandwich really gets going with a nice pour of vinegary James River Barbecue Sauce, just called "sauce" when you are ordering. It's a New England staple and is served on top of more than one roast beef sandwich in the area. "Cheese" gets you a slice of white American, and "horseradish" gets you a splash of creamy horseradish-flavored mayonnaise, unless you order it on the side, in which case you get a little plastic cup full of pure ground white horseradish.
To order the sandwich like a local, state the size you want (small or large), followed simply by the word "beef," followed by whatever condiments you'd like. My ideal order would go something like this: "Small beef with sauce and cheese, horseradish on the side" (pictured above).
Juicy roast beef, buttery bun, sweet and vinegary barbecue sauce, and the spicy kick of grated horseradish. All wolfed down on a bench under a wooden pavillion less than 20 feet from the Atlantic Ocean. It's a great thing. There are four other inland locations of Kelly's to get your roast beef fix, but I still think it tastes best eaten in front of a flock of jealous seagulls.
Kelly's Roast Beef
Address: 451 Revere Beach, Revere MA 02151 (the original location, since 1951; other locations here)
Phone: 781-284-9129
URL: kellysroastbeef.com
About the author: As the proprietor of Midtown Lunch, Zach Brooks knows sandwiches inside and out.
